Wild Mushroom “Fondue”

 IMG_1925                       

This New Year’s Eve, I intend to make a few toasts. As in, toasted baguette slices, slathered in creamy Wild Mushroom Fondue and drizzled with a little black truffle oil. One last holiday hoorah before the austerity of the New Year begins.  Then it’s back to carrot sticks and kale salad for a while.  Continue reading